Double Chocolate Coconut Cookies- The Great Food Blogger Cookie Swap

Confession- there has not been a trip to the grocery store in the last two months that I have not bought a cooking magazine, mostly from the cookie category. Every year the same thing- that one to five minutes spent waiting in the darn check out line is just too long to resist. Holiday baking- I love it, the search for that perfect gem of a cookie. This year I participated again in the Great Food Blogger Cookie Swap along with over hundreds of other participants (search #FBCookieSwap to find mouth-watering cookies to bake or torture yourself with). The cookie swap was all to raise money for Cookies for Kids’ Cancer, over $13,778.40 was raised!

The Great Food Blogger Cookie Swap 2013

Martha Stewart contributed to the cookies I sent- after an evening of heated debate and taste testing these were the winners that I was going to ship and bake.

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Ingredients

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¾ cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon coarse salt
  • 2 cups white-chocolate chunks (about 9 ounces)
  • 1 ¾ cups sweetened flaked coconut
  • 1 ¾ cups coarsely chopped walnuts (about 6 ounces)

Method

Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.

Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.

Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

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We totally lucked out this year with our cookie swaps- all three of the cookies received were out of this world- so ummm, umm good!   Cranberry Orange White Chocolate Cookies from Stephanie at 52 Kitchen Adventures were Sir Wes’s favorite- he “allowed” me to have a couple.  Kate at Fleur-De-Licious sent Ginger Crinkle Cookies, which I am wondering if she knew about my ginger devotion- so yum!  And lucky for me, Sommer, of A Spicy Perspective, could not decide what cookie to send so we got both Sour Cream Whoopie Pies with Chocolate Hazelnut Filling and Tangerine Shortbread with Chocolate Drizzle.  Love that I found another indecisive lady in the kitchen!

Thanks to Lindsey and Julie for organizing such a fun way to “Bake-Back” to a great cause! If you want more mouth watering temptation follow their blogs!  Also to the sponsors of The Great Food Blogger Cookie Swap, OXO, Dixie Crystals, Gold Medal Flour, and Grandma’s Molasses!

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Butternut Squash, Chicken and Sausage Cassoulet

I am drawn to all the squashes being stocked at the groceries and markets. They are not only tasty, but pretty as well. There are tons of creative ways to incorporate them into your holiday décor. I am definitely partial to food that I can decorate with!

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I love that they are play the role of both vegetable and starch. It’s sneaky, they go both ways. In fact they double their character by being used in both savory and sweet sides of the kitchen.  This week though I stuck with the savory side, a cassoulet type soup/stew.  Rich and hearty and packed with fall flavors.

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1 pound raw chicken breast, diced into 3/4 inch cubes
1 tablespoon Herb de Provence
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 red pepper, roasted, seeded, skin removed and diced
1 green pepper, roasted, seeded, skin removed and diced
12 ounce sausage crumbles, turkey or pork
2 pounds butternut squash, peeled and diced in to 3/4 inch cubes
1/2 cup diced onion
1/2 cup diced celery
1 teaspoon chopped sage
3 cups chicken stock
1/4 cup sliced green onions

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Start by marinating the chicken with the Herb de Provence, salt and pepper. Allow the chicken to marinate at least 1 hour. Roast your peppers in high temp oven or over a grill and remove seeds and skin, then dice and reserve.

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Place a heavy bottom stock pot over medium high heat and add sausage crumbles. While stirring sausage add in the chicken, squash, onions, celery and sage. You may need to add a touch of oil depending on how much fat leeches out of the sausage. When onions are translucent and there is a bit of color on the squash and chicken pour in the chicken stock.

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Turn the heat to medium and allow to simmer for another 20 minutes. Add in the roasted, diced peppers and adjust with salt and pepper to your taste. Before serving add the green onions.

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Serves 4-6 guests

This is a quick and easy fall dinner, one that gets better with age, so it’s a perfect do ahead meal for your busy weeks coming up! Just have to sacrifice one of your display squashes!

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Warm wishes and happy Thanksgiving!!

Gooey Pumpkin Cheesecake- A Happy Mistake of a Non Baker!

My friend Jenny brought in her hometown favorite last year to a work pot luck, St. Louis Gooey Butter Cake. It was only one small bite that I took, which was all I needed to know that I would add this to my “must make list”.  I had no idea what it was; I didn’t recognize it as anything I have tried before, just rich, buttery, and gooey goodness.  When Gooey Butter Cake made it to the top of my must make list, I spent some time looking for a recipe, recalling Jenny telling me she uses Paula Deen’s version. I found the one, but ran upon Paula Deen’s Pumpkin Gooey Cake and could not resist trying this version.  I just wanted to make a small tweek…

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Pumpkin desserts need graham crusts.  Some pies, cakes, bars just do not reach their potential without graham bottoms.  I shun any key lime pie made with a plain butter crust, same is true for pumpkin and sweet potato.  So I knew right away that I needed to modify the great Paula Deen’s recipe to make it better, how could she not know this?

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Here’s what I did-

Crust:

  • 18 graham crackers, finely ground
  • 10 tablespoons unsalted butter, melted
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt

Filling:

  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Preheat the oven to 350.  Add all the ingredients to a food processors and pulse until well combined.  You may need to do in two batches depending on the size of your processor.  If you are without a food processor try crumbling the crackers by putting them into a large Ziploc bag and then use a rolling pin to crush them.

Press the crumbs into the springform pan and bake for 10 minutes.

To make the filling:

In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over graham crust and bake for 75 minutes until the center has a soft jiggle and a pick comes out clean.

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When I took it out of the oven, I couldn’t help but think this is not right; it looked just like cheesecake.  Crap.  This is not what I was hoping for.  All this time thinking about that bite of Jenny’s Gooey Butter Cake and this is what I get- cheesecake.  I cursed myself, first for using the pumpkin version instead of the traditional Paula Deen recipe, and then for changing it, thinking I knew better as if I was professional baker.  Crap.

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Wes came in from working in the yard and smelled the house, proclaimed it smelled like heaven.  I gave him a quick sigh of frustration and told him how stupid this cake was, that I was pissed. (Excuse my language, but I was super mad).  He didn’t really seem to connect with my frustration; all he saw was a perfect looking and smelling cake sitting on the counter.

When the cake had cooled completely I sliced into it, and saw that I was right, it had a cheesecake consistency.  This was not Gooey Butter Cake.  But I plated up the slice and took my photographs, just in case it came out tasty.  When I was done shooting, I took the bite off the fork and smiled with relief.  Deliciousness.

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The cake certainly was not what I planned for, Pumpkin Gooey Butter Cake, but was one of the best pumpkin cheesecakes I’ve had.  Rich but not heavy and the pumpkin flavor was sweet but not like candy.  There was stronger pumpkin taste then in typical cheesecakes which I love.

I took a chance in the kitchen, which is not unusual for me to do, but I don’t typically mess around with baking recipes.  In this case I was lucky; my chance had a happy ending.  Jenny’s Gooey Butter Cake is still on my must make list, and this Pumpkin Gooey Cheesecake is now on the repeat list!

Blue Cheese and Walnut Vegetable Slaw

Blue cheese and walnuts, what a wonderful combination!  We have been eating a lot of salads lately and try to keep from getting tired of the waste shrinking meals.  Cheeses, nuts, fruits, crunchy things keep the variety coming to the table.  I steered away salad greens last week and dove into slaws, which can go much further than the standard sweet cream Cole slaw.

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I took this dish from a long time favorite restaurant in Charleston, SC, Vickery’s lead and added in blue cheese to traditional Cole slaw, and then because I think nuts are supreme, but some of them in too.

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Dirty minds….

Ingredients

  • 2 tablespoon apple cider vinegar
  • 3 tablespoon reduce fat mayonnaise, or regular, or nonfat, which ever your preference
  • ¼ teaspoon kosher salt
  • ½ teaspoon granulated sugar
  • ¼ teaspoon fresh ground black pepper
  • 12 ounces julienned vegetables, cabbage, broccoli, ect, pre bought or cut yourself
  • 4 tablespoon reduce fat blue cheese, or regular
  • 4 tablespoon toasted walnut pieces

In a mixing bowl add the first five ingredients and whisk well until combined.  Add in the vegetables and toss well until lightly coated.  Sprinkle the cheese and the walnuts and fold evenly.  Refrigerate until ready to serve.

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The longer the slaw sits, the more water leaches out of the vegetables.  If you make the day before, reserve the blue cheese until you are ready to serve and give the slaw another toss so the dressing gets mixed again.

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I know most people would say that I missed a very important ingredient…. Add the chopped bacon if you want, I know it is calling for a couple of tablespoons.  Or maybe on a pork belly slider…

Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries

How could there not be pastries at a brunch, desserts are a must, right?  Best for last?  California Walnuts sent all the participants of #BrunchWeek a bag of fresh from the tree walnuts and I was thrilled to use them for a scrumptious sweet #BrunchWeek finale!

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Strawberries are the perfume of the produce section right now in our Florida groceries.  I love this time of year with all the U-Pick farms, the road side stands filled with just picked berries.  With the inspiration from the berries and the beautiful earthiness of the fresh walnuts I thought making a pastry would be perfect.  To emphasize seasonal I wanted to use a floral essence, so I added the lavender.  Perfectly seasonal!

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Ingredients

  • 16 ounces strawberries, cleaned and sliced
  • 16 ounces of puff pastry sheets (2 sheets)
  • 1 cup California Walnuts, chopped
  • Lavender Pastry Cream
  • 1 egg, beaten for egg wash

 Lavender Simple Syrup:

  • 2 tablespoon sugar
  • 2 tablespoon water
  • ½ teaspoon dried lavender

 In a small sauce pan but sugar, water and lavender in and bring to a rapid simmer for about one minute reducing to about half.  Remove from heat and allow to cool to room temperature. 

 Lavender Farmers Cheese Pastry Cream

  • 8 ounces cream cheese
  • 7.8 ounces farmers cheese (8 is fine, but the package I used was 7.8, either way)
  • 2 tablespoon lavender simple syrup
  • 2 egg yolk
  • 1 tablespoon flour
  • ¼ teaspoon kosher salt

 Add the softened cheese to a bowl and beat until combined.  Add in remaining ingredients and whip until the mixture is light and fluffy, and completely mixed. Place in piping bag if you like, but a spoon will work just as well.

Method: 

Preheat oven to 400.

On a floured surface, roll one puff pastry sheet out to be 1/8 inch height to about a 12×10 square.  Cut with a knife down the center so there are now two 6×10 sections.  Trim a triangle from the corners of each section.  Cut angled strips down the 10 inch length of the dough, about ½ inch apart, make the same number of cuts on each side.  

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Pipe or spread a ¼ of the pastry cream down the center of the each piece.  Top with 4 ounces of cut and cleaned strawberries and then sprinkle ¼ cup of walnuts down the center.
 

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Make a fold with the top piece of the pastry over the berries. Starting at one end, fold the pastry strips over the filling, alternating sides, to cover the filling.  Place on a baking sheet with parchment paper and brush with egg wash.

Repeat with remaining cut section of pastry, and then repeat with the second sheet of pastry dough.  Place two braided pastries on each baking sheets.

Bake at 400 for 20 minutes or until pastries are golden brown.  Allow to cool on a wire rack for about 10 minutes.  Cut each piece in half or in quarters depending how much your stomach is growling.

Makes 8 large or 16 regular size pastries.

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These pastries could be a little sweeter for some, but a simple sanding sugar after brushing them with the egg wash would do the trick.  The lavender is very delicate, not overpowering at all- infact, one may not even notice.  The California Walnuts earthiness were the perfect complement to the light floral, the farmers cheese and to the sweet strawberries. 

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As #BrunchWeek comes to a close today, leaving us with a library of ways to treat the Mom’s of the world tomorrow- I wanted to shout out again to all the participants of #BrunchWeek, and especially Terri of Love and Confections, and Christine of Cook The Story who made it all happen- You ladies are Fabulicious!

Join us at the #PinChat today, May 11th from 2-3 Eastern, for a chance to win prizes and participate in #BrunchWeek closing ceremonies!!  Until then- take a look at all this mouth watering goodness!

Brunch Drink Recipes

Frozen Grasshopper by Amanda’s Apron
Gin and Sparkling Red Wine Cocktail by Take A Bite Out Of Boca
Chocolate Trifle {kid friendly} by Real Housemoms
Vanilla Pomegranate Mojito by Noshing With The Nolands
Cherry Sangria by Cooking In Stilettos

Potato Brunch Recipes

Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story
A Salad Called German Potato by The Vintage Cook

Breads, Grains, Cereals and Pancake-type Yums

Chocolate Chip Craisin Granola Bars by Big Bear’s Wife
Dandelion Pesto Pizza by Culinary Adventures with Camilla
Biscoff Walnut Granola Parfaits by White LIghts on Wednesday
Stuffed French Toast by poet in the pantry
Pina Colada French Toast by The Domestic Mama & The Village Cook
Sourdough Epi Baguettes with Rhubarb Blood Orange Ginger Jam by Spontaneous Tomato
Carrot Cake Pancakes by Love and Confections

Spreads and Dips for Brunch

Strawberry-Kiwi Jam by Sweet Remedy
Grilled Pineapple and Walnut Dip by Jane’s Adventures in Dinner

Brunch Dessert Recipes

Raspberry Sweet Rolls with Meyer Lemon Glaze by by Cravings of a Lunatic

Turkey, Brie and Raspberry Waffle Bites

Maybe it’s just my experiences, but brunches often follow fun-filled, celebratory evenings, I assume that’s how Bloody Mary’s became so popular.  Nothing like the hair of a dog!  Thinking about brunch foods the last few weeks, made me consider my favorite hangover meals.  It would be a smart assumption the “favorite” came to be in my college days.  In Charleston, South Carolina there are endless possibilities of the cure all meal- during my days at C of C, my friends and I favorites were either Juanita Greenberg’s Burritos or Vickery’s Turkey and Brie Pita, maybe Andolini’s Pizza also..  The french fries made the Turkey Pita stand out as my preferred “not feeling so hot” meal and I still love to make it to Shem Creek every so often when I am in Charleston for a reconnection.

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The warm pita was coated by a layer of raspberry cream, a stack of sliced turkey and warm gooey brie.  It’s a classic but still fabulous combination.  So when thinking about a #BrunchWeek inspired sandwich- what else- fruit, creamy, savory, and of course, perfect for any accidental hangovers that your guests that might stumble in with.

Figured I would twist the pita a bit and make it more “brunch-able”, with using waffles instead. I have a few different waffle makers/pans that I collected over the years, but my favorite is this pan.  I love the small size and thinness of them, making them super versatile and fun to play with.

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Store bought waffle mix is fine to use, but this pan is not the most forgiving tool, so I recommend using an “extra-crispy” waffle batter as it tends not to stick to the waffled surface (not fun to clean)

This recipe makes about 12 waffles (6 sandwiches)

Ingredients:

  • 1 whole eggs, separated
  • 1 cups milk
  • 1 cups flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoons salt
  • 1/3 cups canola oil
  • 1/3 cup raspberry preserves
  • 12 ounce sliced turkey
  • 6 ounces brie cheese

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Directions:

With a mixer, beat the egg whites until they are stiff. In another large bowl, put remaining ingredients and whip until smooth.  By hand, gently fold in beaten egg whites.

Heat the waffle pan over medium heat on the stove.  Drop about 2-3 tablespoons of batter into the wells, just filling them and spread with the back of the tablespoon. Cook until air bubbles come to the surface and break, about 1-2 minutes.  With 2 ends of forks gently ease out the waffle pancake and flip onto the opposite side.  Allow to cook another 1-2 minutes.

The waffle cakes can be made ahead of time and reheated in a 300 oven for 5 minutes.  Assemble the sandwiches with a teaspoon of raspberry jam on both sides of the warm waffle cake, and layers of sliced turkey and brie.

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What a great week its been- I am so looking forward to trying out all the mouthwatering dishes I’ve seen during #BrunchWeek!  Join the PinChat from 2-3, where even more prizes will be announced!

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Another shout out to the sponsors- California WalnutsLodge Cast Iron, Vidalia Onions-The Flavors of Summer, Black Gold Farms, the Food and Wine Conference and Sunday Supper, Bob’s Red Mill, Whole Foods Market -Orlando, and Stonyfield Organic For a chance to win one of the great prizes- click on this link and sign up- super easy and legit. a Rafflecopter giveaway

Here are a few more ideas for Mother’s Day Brunches!

Brunch Drink Recipes

Mango Lime Bellinis by Cook the Story
Strawberry Sangrias by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

Meat, Poultry, Fish and Legume Brunch Recipes

Thai Orchid Salmon Salad by Culinary Adventures with Camilla

Egg Recipes

Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook
Sausage, Egg, & Veggie Casserole by Katie’s Cucina

Potato Recipes

Poutine Hash by The Girl In The Little Red Kitchen

Brunch Dessert Recipes

Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic
Chocolate Chiffon Cakee by Love and Confections
Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep

Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes

I am lucky that I am surrounded by such a large and diverse group of chefs’ every day.  There is always someone finding something new, a cooking tool, a technical process, a cookbook, a just opened Asian market, a burger joint, a unique beer on the shelf.  Creative ideas/food knowledge is a by-product of kitchen life; it’s a great way to take part of conceptual collaboration offering new ideas (ever heard of Pasta Teppanyaki).  Enter the gluten free world- in particular crepes, perfect for brunch!

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There are a few girls I work with that are really into allergen and gluten free lifestyles.  One has a family member that requires this special diet and the other just like to have a healthy balanced diet.  The discussions with these ladies are often based on new discoveries in a gluten free diet. The Wheat Belly Cookbook came into their world and both were sold.  I tried one of the microwave wraps from the cookbook and was convinced myself. 

So looking for #BrunchWeek ideas that would bring diversity and inclusivity to all interests, I thought I would try the crepe recipe from their Wheat Belly Cookbook. 

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Truth: I am a terrible crepe maker; and have ticked off many of chefs with my continued inability to make a crepe properly.  However, I mask my lacking talent by making fun of anyone that wants to put crepes on a menu.  Secrets out.

Ingrediants

Filling

  • 4 small granny smith apples
  • 4 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • 2 teaspoon fresh lemon juice

 Sauce

  • 4 tablespoons apple brandy
  • 1 cup heavy cream
  • 4 tablespoons Beecher’s Flagship Reserve Cheddar  (I could go on and on about how addicting this cheese is, my new favorite, but feel free to use your own favorite white cheddar)

 Crepes- This recipe came from The Wheat Belly Cookbook

  • ¼ cup coconut flour
  • ¼ golden flaxseed meal
  • 1/8 teaspoon sea salt
  • 1 ½ cup almond or carton-variety coconut milk
  • 4 eggs
  • ¼ teaspoon vanilla extract

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Method

To make the filling:

Cut the washed apples into ¼ inch thick sliced wedges and cut again in half shortways, leaving about 1 inch bites.  In sauce pan cook the apples, butter, sugar, and lemon juice over medium for about 15 minutes.  Stir the butter and sugar around the apples to create a consistency of a pie filling.  Set aside on low until ready to fill the crepes.  This can be done ahead and reheated slowly to save time.

To make the sauce:

Keeping it simple, start by adding the apple brandy into a small saucepot and bring to a simmer.  Let the brandy reduce by half and add the heavy cream to the sauce pot.  Continue to reduce the cream for an additional 10 minutes or until you reach half. Keep on low until close to serving; add in the shredded cheese, and stir until melted. Season with salt and pepper.  By waiting to add the cheese until the end, it will prevent the sauce from breaking, when the fats separate, leaving a course, grainy, oily sauce.

To make the crepes:

In a large bowl, combine the coconut flour, flaxseed meal and salt.  In a small bowl, whisk together the milk, eggs and vanilla.  Add the egg mixture to the flour mixture and stir until well combined.

Coat a small nonstick skillet with oil and heat over medium heat.  Measure 1/3 cup of the batter and pour into the pan, swirling the batter so it coats the bottom of the pan.  Cook for 3 minutes, or until the top of the crepe appears dry.  Turn the crepe and cook for 1 minute, or until the underside is dry.  Repeat with the remaining batter, stacking the crepes as they are cooked.

Top or fill each crepe with a spoonful of apples and drizzle with the cheddar cream.

Makes 8 servings

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Let me add that it makes 8 servings if you are better then me at making crepes.  I was happy with the 6 that cooperated for me,  Sir Wes was happy with the 2 that did not.  Eat your mistakes.

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Truly a great dish- I am looking forward to trying more gluten free recipes from this cookbook.  The apples and the cheddar bring a sweet and savory twist to crepes.  FYI- you can buy Beecher’s Flagship Reserve online… #WellWorthIt

Another day of #BrunchWeek and another list of mouth watering dishes!

Brunch Drink Recipes

St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday

Breads, Grains, Cereals and Pancake-type Yums

Granola, Yogurt and Walnut Cups by Cook the Story
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wine
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms

Brunch Egg Recipes

Mediterranean Frittata by Spontaneous Tomato

Potato Recipes for Brunch

Potato and Bacon Hash by Cravings of a Lunatic

Meat, Poultry, Fish and Legume Brunch Recipes

Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy
Fruit for Brunch
Fruit Salad with Orange Poppy Seed Dressing by Kokocooks

Brunch Dessert Recipes

Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

Huge thanks to all that are making #BrunchWeek  happen –  California WalnutsLodge Cast Iron, Vidalia Onions-The Flavors of Summer, Black Gold Farms, the Food and Wine Conference and Sunday Supper, Bob’s Red Mill, Whole Foods Market -Orlando, and Stonyfield Organic

For a chance to win one of the CrazyTown prizes just play in the a Rafflecopter giveaway!